首页|期刊导航|Journal of Future Foods|Understanding the changes in multi-structure,physicochemical properties,and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples

Understanding the changes in multi-structure,physicochemical properties,and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples

Hang Liu Ge Tian Shanshan Gao Shuang Liu

Journal of Future Foods2026，Vol.6Issue(2)：P.292-300,9.

Journal of Future Foods2026，Vol.6Issue(2)：P.292-300,9.DOI:10.1016/j.jfutfo.2024.04.012

Understanding the changes in multi-structure,physicochemical properties,and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples

Hang Liu ¹Ge Tian ¹Shanshan Gao ²Shuang Liu¹

作者信息

1. Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,China
2. School of Food Science and Engineering,Hainan University,Haikou 570228,China
折叠

摘要

关键词

Quinoa starch/annealing treatment/Plasma-actived water/Hydrogen-infused water/Multi-structures/Digestibility

分类

轻工纺织

引用本文复制引用

Hang Liu,Ge Tian,Shanshan Gao,Shuang Liu..Understanding the changes in multi-structure,physicochemical properties,and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples[J].Journal of Future Foods,2026,6(2):P.292-300,9.

基金项目

supported by National Natural Science Foundation of China(32202039) （32202039）

the Science and technology innovation team Project of Shanxi Province(202204051001030) （202204051001030）

the Shanxi agricultural University Doctoral Research Project(2022bQ19,2022bQ20). （2022bQ19,2022bQ20）

Journal of Future Foods

ISSN：2772-5669

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